My hearty welcome to you! You can view all kind of south indian home made dishes in my blog, and also very few north indian dishes. What ever i know i have posted. Not only cooking, some more useful information also you can find in my blog.Hope you will like it. View and post your suggestions. I welcome your suggestions.

1. Boil toor dal in a pressure cooker. (Can also cook vegetables along with this.)2. Dry roast, channa dal, coriander seeds, red chillies and grind it along with coconut and keep it aside.3. Heat oil in a pan, splutter mustard and cumin seeds and fry small onions and curry leaves.4. Now add radish and fry for 2 mins. Then add the ground coconut paste and add 1 cup of water5. Add turmeric powder, hing, salt and let it boil for 5 to 10 mins. Add more water if needed.6. Add boiled dal now and mix well. Taste for salt and add more if needed what ever is needed.7. Finally once the vegetable is cooked add tamarind juice and let it boil for 5 mins and turn off and garnish with coriander leaves.

1. After 45 mins drain water from rice and keep it aside.2. Heat oil in a pan, add cloves, cinnamon, cardamom and bay leaves. Wait until it splutters.3. Add ginger garlic paste and fry well.(approximately 2 mins)4. Add onion, green chillies, mint leaves, coriander leaves and fry until onion turns golden brown.5. Add tomato, turmeric powder, chilli powder, salt and fry until oil gets separated.6. Add vegetables now and wait until it is half cooked.7. Add 2 cups of water now and mix well. Taste for salt and more if needed.8. When water starts boiling, add rice and lemon juice and close the lid and cook in high flame.9. When there is no water, simmer the gas and let it for 5 to 10 mins.(Rice will be half cooked at this stage). Stir in between.10. Garnish with few more coriander leaves...You veg - biriyani is ready.

Notes and Secrets:

-> If you are not using non stick pan for preparing, follow this method so that it won't burn at the bottom.

* Take a news paper and cover the vessel and then close tightly with the lid. * Heat a dosai/roti pan, and place this vessel on that and simmer the gas until rice is cooked. So that it wont burn at the base.-> You can also use cashews while seasoning

About Me

Hi, I'm kavitha living in Minnesota with my hubby who is always busy with his laptop. I'm a friendly, kind, bold person. That's how my friends will say. After seeing many blogs i thought how it would be if it is mine....i started this blog simply for time pass, but now it became my passion. I love to cook...as well as to taste different recipes. As a result, here it is Kavi's Kaimanam for your and my convenience.